savory custard soup - tofu

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Savory Custard Soup

 

Recipe By :Vegetarian Times Complete Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : VT Complete {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound soft tofu

1 cup vegetable stock -- preferably

flavored with kombu

or shiitake mushrooms

2 tablespoons soy sauce

3 tablespoons sake

or white wine or dry sherry

4 asparagus spears -- or double

4 large white button mushrooms

or shiitake mushrooms (fresh or reconstituted)

cut in half or quartered

8 ginkgo nuts (optional) -- shelled, (8 to 12)

2 scallions with green tops -- minced or sliced

 

In a food processor or blender, process the tofu, stock, soy sauce, and sake,

wine or sherry until well blended. Cut the asparagus into 1/2-inch lengths and

steam until barely tender, about 2 to 3 minutes.

 

Distribute the asparagus, mushrooms and ginkgo nuts equally in the bottom of 4

heat-resistant ceramic coffee mugs. Fill the mugs three-quarters full with the

tofu mixture. Cover each mug with aluminum foil, and place the mugs in a large

pot. Fill the pot with water so the bottom half of the mugs are covered. Cover

the pot, bring to a boil, lower the heat and simmer until the custard has risen

and set, about 40 minutes. Top each mug with scallions and serve at once.

 

Description:

" Japanese, tofu "

Source:

" Vegetarian Times Complete Cookbook "

Copyright:

" Editors, Vegetarian Times (Macmillan, 1995) "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 140 Calories; 5g Fat (34.6% calories from

fat); 10g Protein; 12g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 932mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : Considered a delicacy in Japan, this soup gets an update: tofu takes the

place of eggs.

 

Nutr. Assoc. : 1498 0 0 0 0 4810 0 0 4204 0 0 0 0

 

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